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You are here: Home / Appetizers / Easy Best Vegan Stuffing (Only 8 Ingredients!)

Easy Best Vegan Stuffing (Only 8 Ingredients!)

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This Easy Best Vegan Stuffing is made like the classic breaded version but without any meat and is also oil-free and dairy-free. It is just 8 simple ingredients and a few easy steps!

vegan stuffing with wooden spoon and herbs in glass dish

EASY BEST VEGAN STUFFING

I’ve been blogging over 6 years and have never posted a Vegan Stuffing recipe before! That changes today. Partly in due to the fact that I got several requests for one. This Vegan Stuffing recipe is so easy to make, is oil-free (except for a little nonstick spray), is dairy-free and meatless.

Most stuffing recipes, even vegan versions, rely on oil and vegan butter for that richness. Nope, instead, I used pecans. Since I love to use pecans for buttery magic, like in these Vegan Apple Hand Pies and Vegan Chocolate Chip Cookies, I knew it would give a buttery touch to this stuffing. It’s delicious!

cubed ciabatta bread on white table

For the bread, I used a Ciabatta bread loaf. I highly recommend this kind or a country loaf or french loaf from a bakery, they will yield the best texture. This recipe is not meant to be gluten-free, so please understand that if you need gluten-free, you’ll have better luck with an already written gluten-free stuffing recipe.

INGREDIENTS NEEDED

(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)

  • 1 pound loaf of bakery-style bread like Ciabatta, Sourdough or French. I used Ciabatta because it has a really sturdy texture and holds up well.
  • Pecans: The pecans here are the surprising and magical ingredient. Since traditional stuffing, even vegan stuffing recipes, use butter, we are replacing that with buttery pecans. Not only does it give the stuffing richness, it adds a lovely texture as well.
  • Onion
  • Garlic
  • Celery
  • Vegan worcestershire sauce: Traditional worcestershire sauce is not vegan, so make sure you are buying a vegan version. I buy the Annie’s brand, which can be found at Sprouts, Whole Foods or online.
  • Low-sodium veggie broth: The Imagine brand is my fave. It has so much flavor!
  • Fresh herbs (I used fresh sage and thyme)

vegan stuffing ingredients scattered on white table

HOW TO MAKE VEGAN STUFFING

Step 1: Start out by cutting your loaf into 1 inch cubes as pictured and place in a tray or bowl and leave to sit out at room temperature for at least 8 hours or overnight. This will dry out the bread well so it holds it’s texture for the stuffing. If you skip this step, you will end up with soggy stuffing. The stuffing should be moist and soft on the inside, but not soggy.

Step 2: Next, chop your onion, garlic and celery and saute until tender.

vegan stuffing ingredients in white bowl

Step 3: Add the cooked veggies to a bowl, along with the veggie broth, worcestershire sauce, pecans and herbs, salt and pepper. Give it a good stir.

Step 4: Pour this mixture over the bread into the casserole dish and stir until very well coated. It will seem too dry at first, but stir for around 3-5 minutes until all the bread is moist and there is no more liquid at the bottom. If you weighed everything, it should be just right.

Step 5: Bake at 350°F (177°C) covered with foil for 30 minutes. Remove the foil and bake another 25 minutes or until the top is golden brown and the tips of the bread are crispy.

overhead view of vegan stuffing with fresh herbs

MORE VEGAN THANKSGIVING HOLIDAY SAVORY RECIPES

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Easy Vegan Stuffing (8 Ingredients!)

Brandi Doming
This Easy Vegan Stuffing is made like the classic breaded version but without any meat and is also oil-free and dairy-free. It is made with just 8 simple ingredients and a few easy steps!
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 40 mins
Course Side Dish, Sides
Cuisine American
Yields 4 quarts

Ingredients

  • 1 pound loaf (16oz or 455g Ciabatta bread cut into 1 inch cubes (I buy mine at Sprouts)
  • 1 packed cup (160g) finely diced red onion
  • 1 cup (115g) chopped celery (3-4 stalks)
  • 5 large cloves garlic, minced (15g)
  • 2 cups (480g) low-sodium vegetable broth (Imagine is my fave)
  • 2 teaspoons (10g) VEGAN worcestershire sauce (I buy the vegan Annie's brand from Sprouts or here)
  • 3/4 cup (90g) tiny pecan pieces (see pic)
  • 3/4 tsp salt, separated and 1/4 teaspoon ground black pepper
  • 3 tablespoons minced fresh herbs (I used 2 tablespoons sage and 1 tablespoon thyme, definitely don't omit the sage and you can use all sage if you like, it's a classic flavor in stuffing!)

NOTE

  • You can use another type of bread if you like that is similar in texture to a Ciabatta. Like a sourdough or french bakery loaf. You want a sturdy loaf so it holds up well and doesn't get soggy.
  • I use this scale.

Instructions
 

  • First, place your cubed bread in a tray or bowl and leave to sit out at room temperature for at least 8 hours or overnight. This will dry out the bread well so it holds it's texture for the stuffing. If you skip this step, you will end up with soggy stuffing, so don't skip it. The end result stuffing should be moist and soft on the inside, but not soggy.
  • After the bread has sat the designated time, add it to a greased 4 quart casserole dish. If you do not have a 4 quart dish, 2 8x8 square pans will work too. I used nonstick spray. It's important to spray your dish or otherwise the stuffing will stick bad. It's a small amount needed for this, so don't stress over this for Thanksgiving. Set aside.
  • Have all of your veggies, herbs and pecans chopped and ready to go before beginning, as the next steps are quick.
  • Add the onion, celery, garlic, only 1/4 teaspoon salt and 6 tablespoons (90g) water to a large pan over medium heat. Bring to a simmer and cook, stirring often, until tender and ALL the water is gone, about 5-8 minutes. Add the freshly minced herbs to the pan and stir around for about 30 seconds or so constantly until fragrant. Remove from the heat.
  • To a large bowl, add the broth, pecans and cooked veggie/herb mixture. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and worcestershire sauce and stir well.
  • Pour this mixture over the bread in the casserole dish. Stir for 3-5 minutes tossing well until all the bread is coated and is moist. It will seem too dry at first, but keep stirring until the liquid is no longer sitting at the bottom. This will ensure it bakes up correctly.
  • Bake at 350°F (177°C) covered with foil for 30 minutes. Remove the foil and bake another 25 minutes or until the top is golden brown and the tips of the bread are crispy. Let sit 5 minutes and then serve immediately. I like to add extra minced fresh sage and thyme, but this is optional, as many find them fresh too potent. Serve with my Thyme Cabernet Gravy and you are in business!
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword best, easy, healthy, oil free, plant based, simple, traditional, vegan stuffing, vegan stuffing recipe

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

Filed Under: Appetizers, Breads, Christmas, Holiday, Kid Friendly, Kid-Friendly Meals, Sides Tagged With: Bread, Holiday, Low fat, Pecans, side dish, Sides, stuffing, Thanksgiving

Previous Post: « Hearty Vegan Stew (Rich and Savory!)
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Comments

  1. Holly

    November 14, 2018 at 11:39 pm

    Do you use a vegan Worcestershire sauce?

    Reply
    • Tiana

      November 14, 2018 at 11:59 pm

      She states in the ingredient list that she uses Annie’s vegan worcestershire sauce.

      Reply
    • Shauna

      November 15, 2018 at 12:19 am

      Yes, she gets the Annie’s brand from Sprouts 🙂

      Reply
  2. Sophia DeSantis

    November 15, 2018 at 8:05 am

    5 stars
    Looks delish girl! I am all about the sides, and the more the merrier. We are gone this year for Thanksgiving but I kinda want to make all the sides for dinner when we get back. Ha!

    Reply
    • brandi.doming@yahoo.com

      November 15, 2018 at 6:39 pm

      Thanks friend! I’m all about the sides, too, haha!

      Reply
  3. Bella Marin

    November 19, 2018 at 10:59 pm

    5 stars
    An absolutely wonderful and wayyyy healthier twist on a classic holiday favourite !!

    Reply
    • brandi.doming@yahoo.com

      November 19, 2018 at 11:04 pm

      Oh yay, I’m so happy to hear you enjoyed it Bella, thank you so much!

      Reply
  4. Kara

    November 21, 2018 at 4:50 am

    5 stars
    I made it today and it’s sooo good! Best vegan stuffing recipe hands down!

    Reply
    • brandi.doming@yahoo.com

      November 21, 2018 at 5:00 am

      Yay, thank you so much for leaving the review Kara, so happy you loved it!

      Reply
  5. Julie

    November 21, 2018 at 8:56 pm

    This looks amazing, I’m going to save this recipe for our Christmas dinner. Thank you again xx

    Reply
  6. Judy

    November 24, 2018 at 12:39 am

    5 stars
    This stuffing was soooo good. My meat eating brother stood at the stove eating half of it with his fingers. Now he wants the cookbook. It will be my Christmas present to him.
    My personal preference is to reduce the salt. However, the overall flavor is excellent. It will be a keeper for sure!!

    Reply
    • brandi.doming@yahoo.com

      November 24, 2018 at 1:08 am

      Yay Judy! So glad to hear it was such a hit! Mine tasted perfect in the salt level, but many different brands of veggie broth as well as bread choice will have different sodium levels, so that could affect it. So glad your brother loved it, so awesome!

      Reply
  7. Joanne

    November 26, 2018 at 5:25 pm

    5 stars
    Fantastic, I think it is even better 2 and 3 day….you are so creative, thank you

    Reply
    • brandi.doming@yahoo.com

      November 26, 2018 at 5:43 pm

      I’m so glad you enjoyed it Joanne, thank you for the review!

      Reply
  8. Krista

    September 15, 2019 at 12:22 pm

    Planning ahead for fall eating and came across this delicious looking recipe! Are the pecans necessary? Have a nut allergy. Thanks!

    Reply
    • brandi.doming@yahoo.com

      September 20, 2019 at 5:07 pm

      Hi Krista! Hmm, that is tough because the pecans, a whole 3/4 cup is used in this recipe. It’s purpose is for butteryness, texture and flavor. It’s going to be lacking with out, especially since the recipe is oil-free, the pecans really amp up the flavor. You can always try it, but it’s definitely not going to be the same result.

      Reply
  9. Kathi Johnson

    November 7, 2019 at 6:20 am

    Could you add some of your vegan cornbread to the mix, like traditional dressing? Well, traditional in the south!

    Reply
    • brandi.doming@yahoo.com

      November 8, 2019 at 1:47 am

      Hi Kathi! I’ve never tried this. The dressing will turn out dry if you add more bread in addition to what I have here. You could try doing a portion of the bread with my cornbread but I’ve not tried it so I don’t know how it’d turn out! I do want to create a cornbread dressing for the blog, so thank you for the reminder, haha!

      Reply
      • Robin

        November 11, 2019 at 6:55 pm

        Please create a cornbread dressing recipe!

        Reply
        • brandi.doming@yahoo.com

          November 11, 2019 at 7:39 pm

          Thank you for the request Robin, I will add it to my to-do list, thank you!

          Reply
  10. Laurel

    November 30, 2019 at 12:17 pm

    5 stars
    I made this recipe for Thanksgiving. It was delicious and got rave reviews from all our guests. I cut corners by buying some cubes of pre-dried bread, specifically for stuffing. I’m curious how it might taste with Ezekiel (or similar) bread, and might try that next time. Either way, I’m going to file this away for next year’s Thanksgiving meal. Thank you!

    Reply
  11. Kara

    November 29, 2020 at 6:04 am

    5 stars
    This was one of the best stuffing recipes I’ve had. The bread was perfectly crisp a s fluffy inside. The fresh herbs took it over the top. Perfectly seasoned as well. This will be on holiday rotation. For sure!

    Reply
    • brandi.doming@yahoo.com

      November 29, 2020 at 9:41 pm

      Yay that is awesome, thank you Kara for making it!

      Reply
  12. Megan

    November 29, 2020 at 6:17 am

    5 stars
    This stuffing was the star of my Thanksgiving meal! It came together so easily! I used homemade gluten free bread that I cubed and dried out. The seasonings in this stuffing recipe are amazing! Also, this reheats exceptionally well in the microwave and stove! It is moist and delicious! I absolutely will be making this again!

    Reply
  13. Sue

    November 29, 2020 at 6:47 am

    5 stars
    We have been plant based for 7 years. I have tried many recipes for Thanksgiving stuffing. This recipe is the best we have ever made. Thank you so much.

    Reply
    • brandi.doming@yahoo.com

      November 29, 2020 at 9:41 pm

      Wow, that is so amazing to hear, thank you so much Sue!

      Reply
  14. LouAnn

    December 25, 2021 at 12:32 pm

    I can’t do sage.
    Any substitute?

    Reply
  15. Vicki

    November 22, 2022 at 5:02 am

    5 stars
    This stuffing is absolutely phenomenal! I followed step by step, and as always Brandi has shared another winning recipe! Not only is it delicious, my house smells so great! I may eat the whole casserole dish by myself!! Thank you Brandi!! XOXO

    Reply
  16. Colleen

    November 22, 2022 at 3:46 pm

    Would walnuts work? I have those on hand.

    Reply
    • brandi.doming@yahoo.com

      November 22, 2022 at 8:33 pm

      Hi Colleen! Walnuts are very bitter to me and not as sweet as pecans, so I’m not sure how it will affect the flavor, but technically they would work in the recipe! I just think the flavor might not be as good.

      Reply
  17. Kelly

    November 22, 2022 at 4:28 pm

    Looks delicious! Could you line your dish with parchment paper instead of nonstick spray?

    Reply
    • brandi.doming@yahoo.com

      November 22, 2022 at 8:34 pm

      I’ve never tried that! The stuffing may not get as crispy the same way but you are of course welcome to test it.

      Reply
  18. Chris

    November 29, 2022 at 3:51 pm

    Do you think it would hold up if I
    Put some toasted butternut squash ini it? Trying to make more of a meal.

    Reply

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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

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